Garden Cucumber Salad is light, crisp, and full of refreshing flavors. With cucumbers marinated in a tangy-sweet dressing of vinegar, sugar, and a hint of celery seed, and complemented by dill and red onion, it’s an easy way to enjoy the vibrant flavors of the season.

Cucumber Salad in a white bowl with cucumbers, red onions, and fresh dill, showcasing vibrant colors.

Table of Contents

Cucumber Side Dish

This easy cucumber salad comes together in no time and brings a perfect balance of tang and sweetness that pairs well with a variety of dishes. Its bright flavors complement spicy grilled tofu or vegetable skewers, hummus and pita, or heartier dishes like lentil curry or veggie burgers.

As a home cook and gardener, I understand the joy of working with fresh, seasonal ingredients from the garden. Growing your own produce, like cucumbers, adds another level of satisfaction to meals, and there’s nothing better than harvesting something you’ve nurtured yourself.

This cucumber salad makes the most of those garden-fresh ingredients, bringing out their natural flavors while keeping the preparation simple. With cucumbers picked from your garden or the local farmer’s market, this salad celebrates the crisp, bright flavors they bring to the table.

Garden Tips for Growing Cucumbers 🌱

Start Indoors: Start cucumber seeds indoors about 6-8 weeks before the last frost date in your area. Once the seedlings are a few inches tall and the outdoor temperatures are consistently warm, transplant them outdoors.

Pick the Right Spot: Cucumbers need full sun to thrive. Choose a spot that gets at least 6-8 hours of sunlight daily.

Spacing: Plant bush varieties about 4-6 inches apart and vine varieties about 6-12 inches apart. Proper spacing helps with air circulation, reducing the risk of disease.

Watering: Consistent watering is key. Keep the soil moist but not soggy. Cucumbers prefer deep watering to encourage strong roots, but they don’t like sitting in waterlogged soil.

Harvesting: Pick cucumbers when they are firm, bright, and the right size for your preference. Harvest regularly to keep the plants productive and avoid letting them become overripe, as this can make them bitter.

Growing Season: Cucumbers are in season during the summer and early fall. They thrive in warm temperatures, so plant them after the last frost date and harvest when they are tender and firm.

Side view of Cucumber Salad in a white bowl with red onions and cucumbers marinated in a tangy dressing, garnished with fresh dill.

Ingredients for Garden Cucumber Salad

Cucumbers: Use fresh, firm cucumbers for the best texture. Thin slices allow the cucumbers to absorb the tangy dressing while maintaining a nice crunch.
Kosher Salt: Draws out moisture from the cucumbers, ensuring they remain crisp.
White Vinegar: For just the right amount of acidity, vinegar balances the sweetness of the sugar and adds brightness to the salad.
Sugar: Brings a subtle sweetness to complement the tartness of the vinegar and the coolness of the cucumbers.
Celery Seed: For mild, aromatic flavor that enhances the overall freshness of the cucumbers.
Red Onion: Adds mild, sweet flavor and vibrant color to the salad, without overpowering the cucumbers.
Fresh Dill: Fresh dill brightens the salad with its herbaceous, fragrant flavor, complementing the crisp cucumbers beautifully.

How to Make Cucumber Salad with Fresh Dill

STEP ONE: Prepare the Cucumbers.
Place thinly sliced cucumbers in a colander and sprinkle with salt. Toss gently and let them sit for 30 minutes to draw out excess moisture. Once done, roll the cucumbers in a tea towel and squeeze out as much moisture as possible. Transfer to a medium-sized bowl.

STEP TWO: Make the Dressing.
In a small bowl, whisk together white vinegar, sugar, water, and celery seed until the sugar dissolves completely.

STEP THREE: Combine the Ingredients. Pour the dressing over the cucumbers. Add the sliced red onion and fresh dill. Toss everything together to evenly coat.

STEP FOUR: Chill and Serve. Cover the salad and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled.

Storage and Leftovers

For the best flavor, serve this salad cold on the day it’s made. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Close-up of Cucumber Salad in a white bowl, showing crisp cucumbers and red onions with a tangy dressing, and 'Garden Dill Cucumber Salad' displayed across the middle.

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